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24 February, 2013

Sarso da Saag-Makke di roti

Posted in : Punjabi Tadka, Veg on by : Isha K

All punjabi kitchens get filled with the aroma of Sarso da Saag (Mustard Greens) and Makke di Roti (Maize Chapatti) during winters. Sarso da Saag and Makke di roti is the traditional cuisine of punjabis enjoyed all over the world. Traditionally, it is being  prepared on choolah with lots of Desi ghee which brings an ultimate flavor to the dish. Anyway, it is hard to find choolahs in cities,  so never mind, cooking on a gas stove will also do but do not compromise with Desi ghee if you really want to feel the punjabi taste 😛


Sarso Da SaagFor 10 people 

 The Punjabi Masala:

sarso da saag makke di roti


 Saag Preparation :

Sarso Saag : 1 Bunch

Bathua (lamb’s quarters) : 1/2 Bunch (It is somehow bitter in taste but makes the saag more yummy)

Spinach: 1/2 bunch

Spring Onions: 3-4

Spring Garlic: 3-4

Salt: As per the taste

1. In a pressure cooker, add Saag, Bathua, Spinach, Spring onions, Spring Garlic and Salt. Boil them for 5-6 whistles.

2. Cool the mixture and blend it. While blending, add makke ka aata which will make it thick and add more flavor to it.

3. Keep the mixture on the flame and cover it half with a lid. Let it cook for 15-20 minutes.

Note: You can restore the cooked saag in refrigerator for 4-5 days but the tempering should be done instantly before eating it. The below mentioned tempering ingredients will serve the saag for at least 5 people.   If you want to temper the whole saag then double the ingredients.



Desi Ghee: The more you put, the more it taste good. 😉

Cumin Seeds: 1 tb spn

Onion: 1 finely chopped

Garlic: 7-8 cloves finely chopped (Remember, always crush the garlic first and then chop it. It will enhance the flavor)

Ginger: 1 inch grated

Tomatoes: 3-4 finely chopped

Green Chillies: As per the taste

Coriander powder: 2 tablespoons

Red chilli Powder: As per the taste

Garam Masala: 1/2 tbspn

White Butter: 250 grams

 1. In a pan, heat ghee and add cumin seeds.

2. Then add onion, garlic and ginger. Saute them till they turn golden in color.

3. Add tomatoes and saute it. Then add all the spices.

4. When the mixtures leaves the ghee it means that the tempering is done. Then add the required amount of cooked saag to it. Let it cook on slow flame. The Grandma’s generations prefer to cook everything on a slow flame which enhances the flavor and they always use to say that “Slow cooking is always good”.

5. Garnish it with garam masala, and the fresh white butter.


Makke Di Roti – For 5 People

sarso da saag makke di roti

Makke ka Aata (Maize Flour) : 2 bowls

Salt: 2 pinch

1.  Knead makke ka aata nicely to make a soft dough.

2. Make a big ball and roll it with the hand on a plain surface or chakla. Put some Plain flour on the surface to roll the roti smoothly.  Do not use belan otherwise it will get crack easily.

3. You can cook it as a chapatti or you can also fry it as paranthas.

4. Have it with hot-hot saag and Gur(Jaggery).

Tip: While purchasing saag, make sure that the stem is soft, tender and thick. Peel the outer layer, chop them and use along with the leaves.

Feed yourself with this delicious Sarso da Saag and Makke di Roti and make yourself cozy in chilled winters..!! 🙂




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